Definitions for "Shoyu"
Keywords:  soy, tamari, soya, soybeans, sauce
Shoyu is a dark brown liquid made from soya beans and other cereals that have undergone a fermentation process. Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.
Not just any old soya sauce, but a wonderful ingredient that adds depth and richness to all kinds of foods – good brands are Kikkoman (found in most supermarkets) and Essential, Suma or Clearspring. Tamari is another good variety.
(show-you; Japanese) Soy sauce.